REAL CHILES RELLENOS
Just like your favorite Mexican restaurant! This unique, flavorful sauce and light, crispy batter will make it worth the little effort and time to prepare this cheesy classic at home. The steps are easy, and you can find Mexican oregano and comino in the Mexican spice section of any grocery store. Stuff and freeze the peppers in advance to save time!
Provided by *Fat~Dog~Lane*
Categories World Cuisine Recipes Latin American Mexican
Time 2h20m
Yield 4
Number Of Ingredients 23
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil, and place the peppers onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 8 to 10 minutes per side. When the peppers are about 80 percent blackened, place them a plastic bag, seal, and allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Cut a slit lengthwise into the side of each pepper, and remove seeds and veins. To reduce spiciness, rinse out any remaining seeds with water. Pat the peppers dry with paper towels.
- Mix together the shredded mozzarella, Monterey Jack, and Cheddar cheese in a bowl until thoroughly blended. Divide the cheese into 4 portions, and squeeze each portion lightly in your hands to make a cone shape. Insert a cone into the slit in each pepper, and pin the openings closed with toothpicks. Dredge each pepper in flour, dust off the excess, and place on a small baking sheet lined with parchment paper or waxed paper. Place the peppers in the freezer for at least 30 minutes.
- To make sauce, blend the stewed tomatoes in a blender until pureed, and set aside. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. Add the garlic, cook and stir for about 30 seconds, and pour in the pureed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce to medium-low, and simmer the sauce until reduced by half and thickened, about 20 minutes, stirring often.
- Preheat an oven to 200 degrees F (95 degrees C), and warm a platter in the oven.
- To make batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Lightly mix the egg yolk and flour-salt mixture into the egg whites to make a fluffy batter. Remove peppers from freezer and coat them in flour again; shake off excess flour, and dip each pepper into the egg batter, using a spoon to gently but completely coat each pepper with batter.
- Heat frying oil in a heavy cast iron skillet over medium-high heat until the oil shimmers. Gently lay the coated peppers into the hot oil, and fry on both sides until the batter is golden brown and the cheese filling is hot, about 5 minutes per side. Remove peppers to warmed platter while you finish frying. To serve, ladle a generous spoonful of sauce onto plate, and place pepper on sauce. Serve peppers hot with a dollop of sour cream.
Nutrition Facts : Calories 423.7 calories, Carbohydrate 34.3 g, Cholesterol 91.1 mg, Fat 23.1 g, Fiber 4.9 g, Protein 21.3 g, SaturatedFat 9.3 g, Sodium 1239.5 mg, Sugar 6.9 g
OLE! CHILE RELLENO WRAPS
Make and share this Ole! Chile Relleno Wraps recipe from Food.com.
Provided by The Spice Guru
Categories Cheese
Time 15m
Yield 1 Chilechanga per person
Number Of Ingredients 6
Steps:
- Grate enough cheese needed; about 1 cup for each Chilechanga.
- Pour between 1/4 and 1/2 inch oil in a skillet. Begin heating slowly over low heat.
- Place a stack of tortillas on a plate, cover with plastic wrap and microwave for up to 30 seconds.
- Microwave the chiles before using so they are warm, but not hot to the touch.
- Remove one tortilla at a time to assemble. Evenly pile approximately 1/3 of the cheese lengthwise along the center of tortilla.
- Stuff the pepper with 1/3 of the cheese, then place over the cheese on the tortilla.
- Cover pepper with the remaining cheese and roll carefully and tightly, burrito style.
- Raise the heat to medium and begin frying when oil temperature is reached (each should be browned slowly so the filling is thoroughly heated to melt the cheese without scorching the tortilla. Up to 4 may be fried at one time).
- Turn each to brown evenly, to a nice golden brown color.
- Drain on paper towels when done and allow to cool slightly before serving.
- TO BAKE: Brush each Chilechanga with oil or melted margarine or butter, or spray with non-stick cooking spray; bake at 400 degrees for 25 minutes or until golden.
- SERVE with warmed enchilada sauce or taco sauce; SNAP your fingers and shout,"OLE!".
Nutrition Facts : Calories 538.9, Fat 36.7, SaturatedFat 22.2, Cholesterol 100.6, Sodium 800, Carbohydrate 21.7, Fiber 3, Sugar 4, Protein 31.2
OLE! CHILE RELLENO SAUCE
My chile relleno sauce recipe for Recipe #327822. Photo credit: Photo 2 was taken by Chef #61569, Rinshinomori.
Provided by The Spice Guru
Categories Sauces
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- HEAT 1/3 cup corn oil in a medium saucepan over medium-low heat; CHOP 1 medium onion together with 4 cloves of garlic in a food processor; SAUTE the onion and garlic mixture in the corn oil until translucent and golden, and almost caramelized.
- ADD 1/3 cup flour to the saute mixture; STIR the mixture as it cooks, until it is deep golden in color (mixture will be paste-like).
- PLACE into the large bowl of a food processor enough fresh ripe Roma tomatoes to yield approximately 1 1/2 cups pureed, and one stem-removed seeded fresh jalapeno pepper; PROCESS both until pulverized.
- TRANSFER the sauteed onion and garlic roux from the saucepan into the bowl of the food processor with the tomatoes and jalapeno, submerging the into the pulverized mixture first.
- PROCESS until all ingredients until finely pureed.
- POUR pureed mixture into the same medium saucepan.
- STIR in 5 cups water, 2 teaspoons salt, 1 1/2 teaspoons crushed Mexican oregano (crush between fingers) 1/4 teaspoon finely ground black pepper, and 1 small bay leaf.
- BRING mixture to boiling while whisking; REDUCE heat to medium and cook for about 45 minutes, whisking occasionally, or until desired consistency is reached; COVER slightly vented so steam can escape; KEEP sauce warm over lowest heat, whisking occasionally until served, or reheat and stir before serving.
- POUR a small pool of warmed sauce onto chile relleno serving plate; PLACE chile relleno over sauce; TOP chile relleno with additional sauce; GARNISH as desired; SERVE.
- SNAP your fingers and shout,"OLE!".
Nutrition Facts : Calories 229.3, Fat 18.5, SaturatedFat 2.4, Sodium 1177.2, Carbohydrate 15, Fiber 2.1, Sugar 3.2, Protein 2.3
CHILES RELLENOS
Chile rellenos are often fried; these peppers are filled with spiced rice and baked.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Number Of Ingredients 20
Steps:
- To make the filling, combine oil, onions, garlic, and rice in a medium saucepan over medium heat. Cook until onions are browned, 10 to 12 minutes. Mix in chili powder, and cook for 1 minute more.
- Meanwhile, bring stock and salt to a simmer over medium heat. Add stock to rice, cover, and reduce heat to medium low. Cook for 25 to 30 minutes. Stir in acorn squash; add diced tomato without stirring. Cover, and cook 8 to 10 minutes more. Remove from heat, and let stand to steam for 5 minutes.
- To make the chili sauce, heat oil in a medium saucepan over medium heat. Add onions and cook, stirring frequently, until browned, about 5 minutes. Add garlic, cumin, oregano, tomatoes, chili powder, salt, lime juice, and 1 cup water. Bring to a boil, and simmer for 5 to 8 minutes. Let cool slightly. Puree in a food processor or blender, and return to saucepan. If sauce is too thick, add a small amount of water.
- Roast peppers over a gas flame or under a broiler until blackened, being careful not to break off stems. Place in a paper bag to cool. When cool enough to handle, peel peppers. Make a slit in the side of each from top to bottom. Wearing a rubber glove, scrape out the seeds. Stuff peppers with rice mixture.
- Heat oven to 375 degrees. Place 1/4 cup chili sauce in the bottom of a 9-by-13-inch glass baking dish, and arrange stuffed peppers, cut sides up, on top. Cover with foil, and bake for 10 minutes. Garnish with cilantro, and serve with warm chili sauce.
Nutrition Facts : Calories 217 g
BAKED CHILES RELLENOS
Delicious baked chiles rellenos without the fat of frying. Serve with Mexican beans and rice.
Provided by Busy Teacher
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Roast peppers on the top rack of the preheated oven until the skins are charred, about 5 minutes per side. Remove from the oven and allow to cool enough to handle, about 10 minutes. Set the oven to 350 degrees F (175 degrees C).
- While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth. Slice the queso fresco into eight even rectangles, just shorter than the length of the peppers.
- Carefully peel off the waxy skin of the cooled peppers. Gently cut a slit down the length of the peppers and use a spoon to remove the seeds and membranes.
- Spread about 1/4 cup of the milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle. Place each chile/cheese wrap seam-side down in a single layer in the baking dish. Cover with remaining egg mixture. Sprinkle Cheddar cheese over the top.
- Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, about 30 minutes.
Nutrition Facts : Calories 256.5 calories, Carbohydrate 11.8 g, Cholesterol 137 mg, Fat 15.8 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 9 g, Sodium 450.8 mg, Sugar 1.7 g
More about "olechilerellenowraps recipes"
CHILES RELLENOS (STUFFED MEXICAN PEPPERS) RECIPE - THE …
From thespruceeats.com
Ratings 166Calories 594 per servingCategory Entree, Dinner
CHILE RELLENO MEXICAN RECIPE - EATING RICHLY
From eatingrichly.com
MEAT-FILLED CHILES RELLENOS - HANK SHAW'S WILD FOOD …
From honest-food.net
CHILE FOOD: 17 TRADITIONAL CHILEAN DISHES YOU MUST TRY
From rainforestcruises.com
HOW TO MAKE CHILE RELLENO | KITCHN
From thekitchn.com
21 AMAZING TORTILLA WRAP RECIPES THAT TASTE SO GOOD
From changeinseconds.com
19 EASY AND INSPIRING WRAPS TO BRING - THE SPRUCE EATS
From thespruceeats.com
17 SIMPLE BACKPACKING MEAL RECIPES WITH 4 INGREDIENTS OR LESS
From greenbelly.co
EASY CHILE RELLENO RECIPE - HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
HOW TO MAKE A WRAP THAT DOESN'T TASTE LIKE AIRPLANE FOOD
From epicurious.com
CHILE RELLENOS STUFFED WITH CHEESE (INCLUDES VIDEO) - HOW TO FEED …
From howtofeedaloon.com
42 FOODS THAT ARE LOW IN CALORIES - HEALTHLINE
From healthline.com
HOME - OLE PET FOODS
From olepetfoods.com
FAMILY-FRIENDLY RECIPES & TRAVEL DESTINATIONS - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
THE BEST SUMMER WRAP RECIPES - THE TORTILLA CHANNEL
From thetortillachannel.com
HEALTHY LUNCH WRAPS THAT MAKE YOU LOSE WEIGHT | LIVESTRONG
From livestrong.com
CHILES RELLENO (STUFFED MEXICAN PEPPERS) - TASTES BETTER FROM …
From tastesbetterfromscratch.com
KETO CHILE RELLENO CASSEROLE — LOW CARB, PALEO, GAPS
From eatbeautiful.net
LOW-CALORIE WRAP RECIPES | EATINGWELL
From eatingwell.com
TOP 20 CHILEAN FOODS (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
10 BEST TORTILLA WRAPS RECIPES | YUMMLY
From yummly.com
AUTHENTIC CHILE RELLENO RECIPE - ¡HOLA! JALAPEÑO
From holajalapeno.com
HOME [WWW.FAANGTHAI.COM]
KETO CHILE RELLENO CASSEROLE - JOY FILLED EATS
From joyfilledeats.com
BEST CHILE RELLENO CASSEROLE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CHILE RELLENO CASSEROLE - DINNER AT THE ZOO
From dinneratthezoo.com
WHAT TO SERVE WITH CHILES RELLENOS - EAT THIS NOW
From pantry.blogs.pressdemocrat.com
6 BEST TORTILLAS AND WRAPS, AND 5 TO AVOID - EAT THIS NOT THAT
From eatthis.com
55 HEALTHY WRAPS FOR LUNCH THAT ARE EASY TO MAKE
From changeinseconds.com
HOME - OLE FOOD SERVICE - OLEFS.COM
From olefs.com
CHILE RELLENOS | RACHAEL RAY | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
HOW TO MASTER FLAVORFUL CHILES RELLENOS - SERIOUS EATS
From seriouseats.com
HEALTHY LUNCH WRAPS RECIPE - LOVE AND LEMONS
From loveandlemons.com
EGG WHITE WRAP RECIPES - EGGLIFE
From egglifefoods.com
ROASTED CHILE RELLENO | AWARD-WINNING LOW FAT FROZEN
From cedarlanefoods.com
6 BENEFITS OF HAVING A WRAP FOR LUNCH! TASTY ... - HEALTHY FOOD
From wrapzone.com
HEALTHY DIET-FRIENDLY WRAPS, BREAD & BUNS AT NATURA MARKET
From naturamarket.ca
WHAT TO SERVE WITH CHILI RELLENOS? 8 BEST SIDE DISHES - EATDELIGHTS
From eatdelights.com
30 DISHES THAT PROVE CHILEAN FOOD WILL BLOW YOU AWAY
From baconismagic.ca
OLE! CHILE RELLENO WRAPS - PLAIN.RECIPES
From plain.recipes
10 BEST CHILE RELLENO SIDE DISHES RECIPES - YUMMLY
From yummly.com
HOW TO MAKE AUTHENTIC CHILES RELLENOS - THE MOUNTAIN KITCHEN
From themountainkitchen.com
AUTHENTIC CHILES RELLENOS RECIPE [STEP-BY-STEP] - MEXICAN FOOD …
From mexicanfoodjournal.com
You'll also love